1. 1

   Step 1

   Preheat the oven to 210°C.

2. 2

   Step 2

   Unroll the puff pastry into a tart pan.

3. 3

   Step 3

   Dice 150 g of chicken and spread it over the pastry base.

4. 4

   Step 4

   Cut 1 zucchini into thin julienne strips and arrange over the chicken.

5. 5

   Step 5

   Cut 2 tomatoes into wedges and add them to the pan.

6. 6

   Step 6

   In a bowl, beat 3 eggs.

7. 7

   Step 7

   Whisk 20 cl of crème fraîche into the beaten eggs.

8. 8

   Step 8

   Season the mixture with 1 pinch of salt and 1 pinch of pepper.

9. 9

   Step 9

   Pour the mixture over the vegetables and chicken.

10. 10

    Step 10

    Sprinkle the top with 100 g of grated Gruyère.

11. 11

    Step 11

    Place in the oven and bake for 35 minutes.

    Timer 35 min

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